Recipe for Hummus
Becky Luigart-Stayner


1 can (20 ounces) chickpeas
1/4 cup fresh lemon juice
2 garlic cloves, minced
2 tablespoons olive oil
4 tablespoons tahini or sesame seeds
Fresh ground pepper
Chopped fresh parsley


Drain the chickpeas and reserve the liquid. In a blender or food processor, combine the chickpeas, lemon juice, garlic, 1 tablespoon of the olive oil, and the tahini or sesame seeds. Blend until smooth. Add enough reserved liquid to make a creamy consistency. Taste and add salt and pepper. Pile in a serving bowl and garnish with the remaining 1 tablespoon olive oil, parsley, and paprika. Store in the refrigerator until you are ready to serve. Serve with the pita bread triangles or vegetables.


2 cups

Reader Comments

Leave a Comment

I love to make Hummus.. All

I love to make Hummus.. All of these recipes are similar to mine..
2 cans of ChickPeas and I use the juice of TWO WHOLE lemons, a WHOLE head of garlic, curry powder, olive oil to make good consistency in Cuisinart!
I am going to have to find Tahini ??? Never used it!
It gets better the next day!